If your talking about BCC, I would but the bird on the can. The big pan would not generate enough moisture to make a difference with the chicken. The beer can will keep the chicken moist. Try Coke or Apple Cider instead.

I've used one, and they do work. However, they aren't necessary, and it looks nicer without them IMHO. If I were you, I'd save my money and do things the old-fashioned way. The chickens are easier to position with them, so if that's important to you, then by all means get one.

Sorry, can't help you much on the cheese. I'm sure someone else on the board can probably give you more info than I can (hey, I'm 18 here! Cut me some slack!).

Cheddar and gouda are good for smoking, but i suppose you could do just about anything. Only takes 2.5 hrs or less (depending on how smokey you want 'em, and how you keep your temps).

Wrap the cheese in cheesecloth (it will sweat----so it's either that, or drying it off from time to time), Keep your temps around 90. For a weber smokey mountain we're talking about just lighting 3 coals. Some folks, if the cheese gets too warm, pull it off and stick it in the freezer or fridge for a bit until it cools down and then put it back in the smoker, repeating as necessary.

Mild woods like apple or cherry or peach or alder work well, they say.

Yep, I believe pecan would work, too. Some folks do it in just 1/2 hour. Guess it depends how smokey you want it, but I think a little will go a long way when it comes to cheese. Don't want to oversmoke it and make it bitter.